1 ½cups(212g)packed shredded zucchini (no need to peel zucchini)
1large egg, lightly beaten
¼ to ½cup(28-56g)shredded sharp cheddar cheese or a blend of cheddar and Monterey jack
¼cup(21g)panko or regular bread crumbs
¼teaspoondried basil, or 1-2 teaspoons fresh
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray or lightly grease an unlined baking sheet.
Place the shredded zucchini in a clean kitchen towel and wring out all the excess water over the sink until the zucchini is really dry. You should have a little over 1 cup after squeezing out the water (if you have a scale, you'll want about 6 ounces of zucchini that's been squeezed dry).
Place the zucchini and remaining ingredients in a medium bowl and mix until combined.
Drop the mixture by tablespoonfuls on the prepared baking sheet and lightly press the mounds with your hands to flatten slightly.
Bake for 16-20 minutes until the edges are golden.